Beef Enchilada Soup Recipe

Ingredients for Beef Enchilada Soup

• 1 medium diced carrot
• 2 stalks of diced celery
• 1 medium diced onion
• 1 teaspoon garlic powder
• Salt And Pepper
• 2 tablespoons corn oil
• 6 cups beef broth
• Diced Tomatoes
• Rotel Diced Tomatoes
• 1 packet taco seasoning
• Corn Tortillas
• Beef Brisket
• 1 cup milk
• Corn Tortilla Chips

How to Make Beef Enchilada Soup

1. Sauté 1 medium diced onion, 1 medium diced carrot, and 2 stalks of diced celery in 2 tablespoons of corn oil until softened (about 5 minutes). Add 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Pour in 6 cups of beef broth and bring to a boil.
3. Stir in 1 (28 ounce) can of fire-roasted diced tomatoes, 1 (10 ounce) can of diced Rotel tomatoes and green chilies (undrained), 1 packet of taco seasoning, and 2 cups of shredded cooked beef.
4. Cut 6 corn tortillas into 1/2-inch strips and add them to the soup.
5. Bring the soup back to a boil, then reduce heat and simmer for 20 minutes, or until the tortillas are softened and incorporated into the soup, stirring occasionally to prevent sticking.
6. Stir in 1 cup of milk and simmer for an additional 10 minutes.
7. If you prefer a thicker soup, add more tortilla strips (about 2-3 more corn tortillas, cut into strips) and simmer until thickened. Alternatively, for a smoother, thicker soup, gradually whisk in 1 cup of masa harina until desired consistency is reached.
8. Garnish with shredded cheddar cheese (about 1 cup) and crushed tortilla chips before serving.
9. Optional additions: 2 seeded and sliced jalapeños and 1 sprig of fresh cilantro for extra heat and freshness.